overhead shot of cornbread in cast iron skillet with 1 piece on a white plate
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5 from 3 votes

Keto Cornbread {Gluten Free & Paleo}

This Paleo & Keto Cornbread can be made savory or sweet and almost cake-like. Eat it plain, as a dessert with butter and sugar-free maple syrup, or use it to make a killer stuffing! Read the notes below to decide if you would prefer the all coconut flour version in the recipe card or the variation for the almond/coconut flour version listed in the notes.
Course bread, gluten free, Grain Free, keto, Low Carb, paleo, Side Dish
Cuisine American, Thanksgiving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 216kcal
Author Cassidy Stauffer


Dry Ingredients:

  • 1 Cup + 2 Tbsp. Coconut Flour I recommend Bob's Red Mill or Arrowhead Mills
  • 1/2 Cup Swerve Sweetener Or Granulated Sweetener of Choice, use coconut palm sugar for Paleo. See notes below if you prefer a more savory cornbread.
  • 2 Tbsp. Baking Powder
  • 2 tsp. Sea Salt

Wet Ingredients:

  • 1/4 Cup Avocado Oil
  • 8 Large Eggs room temperature
  • 2/3 Cup Non-Dairy Milk

Stuffing Recipe:



  • Preheat oven to 350 degrees and lightly grease a 10-inch cast-iron skillet.
  • In a large bowl, whisk together the dry ingredients - breaking up any clumps with your fingers.
  • In a separate bowl, combine the wet ingredients.
  • Pour the wet ingredients into the dry and mix well.
  • Pour the batter into the greased pan and bake 30 - 35 minutes, or until the top is browned and the center feels set and firm to the touch. 


  • Coconut flour is essential to give it that classic cornbread taste. There are 2 versions to choose from: An all coconut flour version (the one above in the recipe card) which has a sweeter taste with more of a cake-like texture or an almond/coconut flour version (below). This version has more of a traditional taste and texture.
  • For the almond/coconut flour version, simply reduce the Coconut Flour to 2/3 Cup + 2 Tbsp and add 2 Cups of Almond Flour. Then, reduce the Eggs to 6. Everything else remains the same.
  • I prefer my cornbread sweet, but to make the cornbread savory, you can reduce the sweetener down to 2 tablespoons for the almond/coconut flour version and 1/4 cup for the coconut flour version. However, I don't recommend completely omitting it. 
  • A word of caution: all coconut flour isn't the same! Some coconut flours are much more absorbent than others. I recommend using either Bob's Red Mill or Arrowhead Mills because these are 2 brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy. 
  • For the sweetener: I prefer to use granulated Swerve or Lakanto Sweetener. They are both Keto-friendly and taste remarkably like regular sugar! However, any granulated sweetener will work.
  • For stuffing: If you want to use this recipe to make stuffing, I love Lisa's Stuffing Recipe from Cook Eat Paleo. When making her recipe the only thing I do differently (besides replacing her cornbread with my keto cornbread, lol) is that I like to add a teaspoon of rubbed sage. Also, I recommend using the almond flour version with only 2 Tbsp. of sweetener. While the all coconut flour version will work, in my opinion, the almond flour version isn't as sweet or cake-like so it works better in dressing. Also, it may take closer to 20 - 30 minutes for the cubed cornbread to brown in the oven.
  • Leftovers can be stored for up to 1 day at room temperature or 3 to 4 days in the fridge.
  • For grain-free baking powder combine 1 part baking soda with 2 parts cream of tartar and 2 parts arrowroot, tapioca, or potato flour.


Calories: 216kcal | Carbohydrates: 24g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 186mg | Sodium: 591mg | Potassium: 442mg | Fiber: 18g | Sugar: 1g | Vitamin A: 270IU | Calcium: 188mg | Iron: 1.7mg